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Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer.

Alternately, you can move the pan to so the fat splashes over the egg as it cooks. Cook for a few minutes until the eggs are perfectly cooked, then place on a paper towel to absorb any excess fat.

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